STRUCT-SURE Starch

STRUCT-SURE starch enables cultured dairy product producers to stabilize yogurt and related products without the use of gelatin. This new starch was developed for various yogurts such as regular, low-fat, no-fat, and light products, both stirred and cupset. In some formulations where syneresis occurs, STRUCT-SURE starch will reduce serum separation. Although this new starch allows for a yogurt with a firm set, upon stirring, it will turn smooth and creamy with good body and viscosity, as shown in rheological testing.

STRUCT-SURE starch conforms to the strict label requirements for vegetarian, halal, and kosher status. The label declaration is Food Starch — Modified. In addition to these characteristics, STRUCT-SURE starch can also serve as an alternative to the use of other hydro colloids. Depending upon individual formulations in which it is used, STRUCT-SURE starch may provide cost savings by replacement of costly milk solids. Dairy operators simply add STRUCT-SURE starch to the milk before processing. No special handling is needed.

The reasons for using this new starch may result from the need for improved texture and product quality, the desire to simplify the label, and the drive to reduce costs. National Starch can individually tailor STRUCT-SURE starch formulations to meet specific requirements.

National Starch and Chemical Co., 10 Finderne Ave. P.O. Box 6500, Bridgewater, NJ 08807-0500. Fred White, 908-685-5652 or Martin Torbert, 908-685-5185; Fax: 732-417-5696.